Like Monday's gingerbread recipe, these cookies can also be made ahead: When the cookies are cooled, just cover them tightly and freeze until ready to frost, up to 2 months; thaw before frosting. (There's no way those cookies would last in my freezer for two months....)

And for those of you who might be thinking, "Hey, where are those Top 10 cookies from the L.A. Times Holiday Cookie Bake-Off?" here's the deal: Wednesday is our print production day and we'll start posting the recipes just as soon as we can, even if we have to do it piecemeal. So check back throughout the day at www.latimes.com/food